{"id":15492,"date":"2021-08-06T07:43:10","date_gmt":"2021-08-06T12:43:10","guid":{"rendered":"https:\/\/epuree.ca\/?p=15492"},"modified":"2024-05-16T09:05:37","modified_gmt":"2024-05-16T13:05:37","slug":"recette-salade-fenouil-puree-de-betteraves-peche-noisette-et-parmesan","status":"publish","type":"post","link":"https:\/\/epuree.ca\/en\/recette-salade-fenouil-puree-de-betteraves-peche-noisette-et-parmesan\/","title":{"rendered":"Fennel salad with peach, hazelnut and parmesan beet puree"},"content":{"rendered":"
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Ingredients (4 servings)<\/h2>

Salad<\/h4>
  • 3 peaches cut into quarters<\/li>
  • 1 bag of beet puree \u00c9pur\u00e9e<\/li>
  • 1\/4 cup lemon juice<\/li>
  • 1\/4 cup walnut or olive oil<\/li>
  • 1 teaspoon of honey or maple syrup<\/li>
  • 2 fennel bulbs, thinly sliced (about 3 cups\/750 ml)<\/li>
  • \u00a03 stalks of celery, finely chopped\u00a0<\/li>
  • \u00a01\/3 cup fresh dill, finely chopped<\/li>
  • \u00a04 cups small arugula leaves<\/li>
  • \u00a0\u00bd bag of beet puree<\/li>
  • 1 chopped shallot<\/li>
  • Salt and pepper<\/li><\/ul>

    Garnish<\/h4>
    • Parmesan in petals<\/li>
    • 3 tbsp. coarsely chopped hazelnuts<\/li>
    • 3 tbsp. chopped green onion<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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      Preparation<\/h2>
      1. In a large bowl, combine lemon juice, oil, beet puree and honey. Season with salt and pepper. Add fennel, celery, peaches and dill and toss to coat ingredients. Let marinate for 20 minutes at room temperature.<\/li>
      2. Just before serving, place arugula leaves on a large plate. Pour in the fennel mixture and toss gently. Sprinkle with the garnish and serve \ud83d\ude0a<\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

        Ingr\u00e9dients (4 portions) Salade 3 p\u00eaches coup\u00e9es en quartier 1 sac de pur\u00e9e de betteraves d’\u00c9pur\u00e9e 1\/4 tasse de jus de citron 1\/4 tasse d\u2019huile de noix ou d\u2019olive 1 cuill\u00e8re \u00e0 th\u00e9 de miel ou sirop d\u2019\u00e9rable 2 bulbes de fenouil coup\u00e9s en tranches fines (environ 3\u00a0t\/750\u00a0ml) \u00a03 branches de c\u00e9leri couper finement\u00a0 \u00a01\/3 […]<\/p>\n","protected":false},"author":3,"featured_media":15892,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[10,5,25],"tags":[],"class_list":["post-15492","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-betteraves","category-recettes","category-toutes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/posts\/15492","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/comments?post=15492"}],"version-history":[{"count":0,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/posts\/15492\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/media\/15892"}],"wp:attachment":[{"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/media?parent=15492"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/categories?post=15492"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/tags?post=15492"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}